Directions:In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside.

Leave two tablespoons of rendered bacon fat in the skillet.Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat.

Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.